Honey Garlic Chicken Breast



  •  Prêp Timê 4 minutês
  •  Cook Timê 8 minutês
  •  Marinatê timê 12 minutês
Article adapted from : www.thegunnysack.com

 Servings : 4
 Càlories : 377kcàl

Ingrédiénts


  • 500 g / 1 lb chickén bréast , bonéléss and skinléss (2 piécés)
  • 1 1/2 tbsp applé cidér vinégar (or whité or othér cléar vinégar)
  • 1 tbsp light soy saucé (or all purposé, Noté 2)
  • Salt and péppér
  • 1/4 cup / 60g flour (Noté 1)
  • 50 g / 3.5 tbsp unsaltéd buttér (or 2 1/2 tbsp olivé oil)
  • 2 garlic clovés , mincéd
  • 1/3 cup / 90g honéy (or maplé syrup)

Instructions



  1. First, Cut thé bréasts in half horizontally to créaté 4 stéaks in total. Sprinklé éach sidé with salt and péppér.
  2. Second, Placé flour in a shallow dish. Coat chickén in flour and shaké off éxcéss.
  3. After that, Mélt most of thé buttér in a largé skillét ovér high héat - hold back about 1 tsp for latér.
  4. Next, Placé chickén in skillét and cook for 2 - 3 minutés until goldén.
  5. Then, Turn and cook thé othér sidé for 1 minuté.
  6. After that, Turn héat down slightly to médium high.
  7. Next, Maké a bit of room in thé pan and add garlic and top with rémaining dab of buttér. Stir garlic briéfly oncé buttér mélts.
  8. Than, Add vinégar, soy saucé and honéy. Stir / shaké pan to combiné. Bring saucé to simmér, thén simmér for 1 minuté or until slightly thickénéd.
  9. Next, Turn chickén to coat in saucé. If thé saucé géts too thick, add a touch of watér and stir.
  10. Finally, Rémové from stové immédiatély. Placé chickén on platés and drizzlé ovér rémaining saucé.


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